Does cholesterol oxides in ghee make it worse to cook with than olive oil?

I am asking this question due to an earlier thread regarding ghee. One of the paleohacks usuers put a link to a study saying that ghee contains significant number cholesterol oxides (12.3% of sterols). So which is better to cook with? Or is straight pastured butter better than both olive oil and ghee when it comes to cooking?

Yeah, putting some sense in this! I've been quite anoyed by all the rant on oxidation. 3 minutes styr fry some egg will neither oxidixe the butter neither the yolks, tough i' d rather have my raw sunny side uo.

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Answers

In Germany, you can get "Butterschmalz" - which is ghee, but is processed under nitrogen, so no oxidation..

I tend NOT to cook with it, but throw it into a stew prior to serving or add to steamed veggies.

If you want to fry, and remember at the higher temperatures of the frying process, rapid oxidation does occur, then the oil to use, par excellence, is coconut oil, followed by palm oil, which although it has an appreciable PUFA content, has a higher smoke point than coconut oil.

In summary, don't fry - steam or simmer. Use healthy fats and oils as condiments.

Ghee has a 485 degree smokepoint and will not breakdown like other oils and fats do, but remains stable. Ghee and Coconut oil are the only two edible oils known to be able to withstand incredibly high smoke points safely. Olive oils has a much lower smoke point and you should be careful heating it. Some sources say you should not heat it at all but use it for dressings, etc. Most vegetable oils are considered fragile.

The reason ghee is becoming so popular, is because of its endless healing benefits AND the fact that you can cook with it, bake with it, simmer, fry, saute, and it will not hydrogenate or breakdown. It actually helps cleanse the liver and strengthen it. And it makes all of your food taste great.

That looks like a number I posted a while back. Ghee vs butter? Ghee is going to be more oxidized than butter for sure, it's cooked and processed. Vs olive oil? Well, there's no cholesterol to oxidize there, but twice as many PUFAs. Pick your poison.

While cooking any PUFA will cause some oxidation, there's a difference between stove-top cooking and industrial food oil refinement. It's a matter of making mountains out of molehills.

What's wrong? Ghee is processed… it has significant amounts of oxidized cholesterol. These are facts, supported by the scientific literature. As I posted this nearly 3 years ago, I'm even less worried about PUFAs and cooking… would actually favor olive oil now more than ever.

Yeah, putting some sense in this! I've been quite anoyed by all the rant on oxidation. 3 minutes styr fry some egg will neither oxidixe the butter neither the yolks, tough i' d rather have my raw sunny side uo.

You can make your own ghee from butter and, if you add herbs and spices prior to cooking, I'm pretty damn sure you won't end up with nearly as much oxidized cholesterol. Try, for example, rosemary, oregano, or turmeric.

You can make your own ghee from butter and, if you add herbs and spices prior to cooking, I'm pretty damn sure you won't end up with nearly as much oxidized cholesterol. Try, for example, rosemary, oregano, or turmeric.

Let's not forget lard and beef tallow for deep frying. According to Sallon Fallon Morrell of westonaprice.org, these are the most stable for frying, even more so than coconut oil. Olive oil should only be used to sauteing and never should be brought to high temperatures.

My cousin with similar problems told me that he found on http://cholesterol-lower.info/ the help for his problems.I heard the tips from here are very goo to combat cholesterol problems.
I hope this helps.